These chocolate chip cookies without brown sugar are soft, gooey and outrageous chocolatey. You won’t even notice they have no brown sugar; they’re just as delicious as classic chocolate chip cookies! They take 18 minutes to make, require no chill time and use popular pantry ingredients.
Are chocolate chip cookies without brown sugar worth making?
YES! These are just as good as a classic chocolate chip cookie recipe. They have a sweet chocolate flavor with a chewy texture and golden brown edges. What more do you need for a chocolate chip cookie recipe?
Ingredient Information
- Butter: I recommend using unsalted butter. This will let you better control the salt levels in the cookies. If you use salted butter, remove 1/2 tsp of salt from the recipe.
- Sugar: Use your regular granulated white sugar! A no-refined option would be coconut sugar. Coconut sugar will add a caramel flavor and make your cookies browner.
- Vanilla: Use a high-quality vanilla extract or vanilla paste. They both will add so much flavor!
- Eggs: It’s better to use room-temperature eggs; they will mix with the butter and sugar easier.
- Flour: Use all-purpose flour, which is commonly labeled plain flour.
- Baking Powder: This helps leaven the cookies and add chewiness. If you don’t have the baking powder, swap 1 tsp for 1/2 tsp of baking soda.
- Baking Soda: This is another leavening agent used for cookies. If you don’t have the baking soda, swap 1/2 tsp for 1 tsp of baking powder.
- Salt: If you’re a sweet and salty lover, finish these cookies with a sprinkle of flaky sea salt!
- Chocolate: Use high-quality semi-sweet chocolate chips. You can use both chocolate chips and chocolate chunks. If you like a bitter-sweet contrast, try using dark chocolate.
Professional Tips & Tricks
These professional tips ensure you’re getting the best no-brown-sugar cookies possible.
Use Room Temperature Butter & Eggs
Make your butter and eggs on the kitchen counter a couple of hours before you plan on prepping the cookies. Doing this will allow the ingredients to combine a lot better!
Well, mix your dry ingredients.
There are two easy ways to do this. The first way is to sieve your flour into the butter and sugar mixture. The other way is to whisk the dry ingredients into a separate bowl. Doing this lets the leavening agents become well distributed in the cookie dough. Which will give you evenly baked cookies.
Step by Step Recipe
1) Preheat the oven to 180c (350f)
2) In a large bowl, whisk together butter and sugar for 1-2 minutes or until smooth. Add eggs and vanilla and beat until combined.
3) Sieve in the flour, baking powder, baking soda and salt. Gently fold in with a wooden spoon or silicone spatula
4) Fold in chocolate chips or chocolate chunks.
5) Use a medium-sized cookie scoop to scoop out the cookie dough onto a non-stick baking tray, spacing 2 to 3 inches apart. If you are not in a hurry, leave the cookie dough to chill in the fridge for a couple of hours.
6) Bake for 8-10 minutes or 10-12 minutes if chilled. The edges should be set, and the center of the cookies should look slightly underbaked.
7) Once removed from the oven, leave the cookies on the baking tray for 5 minutes before removing them to cool completely on a cooling rack.
Storage Information
The cookie dough can last in the fridge for up to 2 days. Once you’ve baked these chocolate chip cookies, store them in an airtight container at room temperature. They will last for up to a week.
FAQs
Can I freeze these cookies?
Yes! Freeze the cookies by letting them chill, placing them in an airtight container, and then into the freezer. They will stay of good quality for up to 3 months.
You can also freeze the cookie dough to have freshly baked cookies on hand. The best way to freeze the cookie dough is to portion them and roll them into balls. Then carefully place them in a freezer bag and into the freezer. The cookie dough will also stay of good quality for up to 3 months.
What is the best way to thaw cookie dough?
Take a couple of the portioned cookie dough balls and place them on the counter. After around 1 to 2 hours, they will be ready to bake.
Should I chill the cookie dough?
This depends on how you like your cookies. These chocolate chip cookies without brown sugar work great with and without chilling the cookie dough. If you prefer taller, puffier cookies, chill the cookie dough for 1 hour. If you prefer thinner cookies, then don’t chill the cookie dough.
More Recipes You May Like
- Banana Bread without Baking Soda
- Biscoff Brownies
- Kinder Bueno Brownies
- Sugar Cookies with Sprinkles
- Vegan Oatmeal Chocolate Chip Cookies
Chocolate Chip Cookies without Brown Sugar
Equipment
- 1 Non-Stack Baking Tray (or baking tray with baking paper)
Ingredients
- 225 grams Unsalted butter softened
- 300 g Granulated sugar
- 2 teaspoons Pure vanilla extract
- 2 Eggs
- 300 grams All-purpose flour plain
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- 1 teaspoon Sea salt
- 200 g Chocolate chips or chunks
Instructions
- Preheat the oven to 180c (350f)
- In a large bowl, whisk together butter and sugar for 1-2 minutes or until smooth. Add eggs and vanilla and beat until combined.
- Sieve in the flour, baking powder, baking soda and salt. Gently fold in with a wooden spoon or silicone spatula. Fold in chocolate chips or chocolate chunks.
- Use a medium-sized cookie scoop to scoop out the cookie dough onto a non-stick baking tray, spacing 2 to 3 inches apart. If you are not in a hurry, leave the cookie dough to chill in the fridge for a couple of hours.
- Bake for 8-10 minutes or 10-12 minutes if chilled. The edges should be set, and the center of the cookies should look slightly underbaked.
- Once removed from the oven, leave the cookies on the baking tray for 5 minutes before removing them to cool completely on a cooling rack.